Tuscan Ham & Wild Rice Gratin

Debbie Reid, Clearwater, FL
2018 wild rice recipe contest finalist

    8 oz boneless ham steak, ¼ inch thick, cut into bite-sized pieces
    2 tbsp canola oil
    1 tsp minced garlic
    3 scallions, chopped
    ¼ cup chopped sundried tomatoes
    15 Manzanilla olives, sliced
    2 tsp minced capers
    3 cups cooked wild rice
    1 tsp lemon juice
    ¼ tsp each: lemon zest and ground black pepper
    1 bag (11 oz) frozen Green Giant® Steamers Tuscan Seasoned Broccoli
    ½ cup Crystal Farms® Shredded Parmesan Cheese

    Gratin Topping (mix; set aside):
    2/3 cup Crystal Farms® Shredded Parmesan Cheese
    2/3 cup panko
    1 tbsp melted butter

In large oven-proof skillet, lightly brown ham in oil. Add garlic, scallions, tomatoes, olives, capers, wild rice, lemon juice, lemon zest, black pepper, and broccoli; heat through. Stir in ½ cup cheese. Top with gratin; broil 1 minute to lightly brown.

4-6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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